Solid–Liquid Equilibrium in Food Processes-Reference-Cited by-同舟云学术

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Solid–Liquid Equilibrium in Food Processes

Published:2019 Issue: Volume: Page:335-384
ISSN:
Container-title:Thermodynamics of Phase Equilibria in Food Engineering
language:
Short-container-title:

Author:

Maximo Guilherme J.,Carareto Natália D.D.,Costa Mariana C.

Publisher

Elsevier

Reference127 articles.

1. Chemical and functional properties of food lipids;Sikorski,2003

2. Crystallization of fats and oils;Metin,2005

3. Liquid-multiple solid phase equilibria in fats, theory and experiments;Wesdorp,1990

4. Crystallization and polymorphism of fats and fatty acids;Garti,1989

5. Solid–liquid equilibrium;Haase,1969

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Solid–liquid phase equilibrium diagrams of binary mixtures containing fatty acids, fatty alcohol compounds, and tristearin;Brazilian Journal of Chemical Engineering;2022-03-14

2. Sugar Substitutes and Sweeteners in Confectionery Technology;Food Processing: Techniques and Technology;2020-12-30

3. Modeling of Solid-Liquid Equilibrium in Nitrobenzene and Para-Xylene Mixtures;Proceedings of the 5th Brazilian Technology Symposium;2020-12-16

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